Spring Rolls with Fruit and Matcha

The spring rolls with fruit and matcha is humorously called “abroad spring rolls” by the members of the Golden Spoon Awards.

In
fact, when they are embarrassed because they cannot find rice paper or Pia cake
skin layers to make the most famous dish called spring rolls, the perfect way
to help them is to make a skin layer with matcha. It seemed that the filling
consists of a lot of ingredients, but all of them are the easiest ones to be
found in many places; we can stop by any grocery store and find 90% of them
there. The important thing is that it is very easy to make this beautiful dish;
and the taste of matcha, the crackly crisp crust, the fragrant and mealy
bananas, the sourish taste of fruits, and the deliciousness of shrimp and crab,
all are combined together and highlighted in the hands of the superstar chef.
Only a small spring roll can arouse a lot of emotions in us.

Spring rolls with fruit and matcha

INGREDIENTS

Ingredients for the
spring roll wrappers

·300g
flour

·5g
matcha

·400ml
water

·1g
salt

·a
non-stick pan

·a
big brush

Ingredients for the
filling

·50g
apples

·50g
pears

·50g
pineapples

·1
banana

·50g
strawberries

·50g
purple onions

·100g
crab meat

·100g
shrimp

·2
wedges of the Laughing Cow cheese

·30g
mayonnaise

·5g
small green cilantro

·500ml
cooking oil

·2g
pepper

Ingredients for the
sauce

·50g
mayonnaise

·1g
matcha

·5g
sugar

PROCESSING METHOD

1. Prepare the
filling

Peel
and dice the apple, pear, pineapple, purple onion, strawberry, and banana.
Poach the crab meat in boiling water, then take it out and leave to drain. Boil
the shrimp, peel them and dice its meat. Clean and finely chop the small green
cilantro.

2. Make the filling

Put
all the diced apple, pear, pineapple, purple onion, strawberry, banana and
chopped small cilantro into a large bowl; wring out excess water in the crab
meat then add it to the fruit, stir in the shrimp meat. Add 2g ground pepper,
30g mayonnaise, 2 crumbled wedges of cheese and toss to mix well.

3. Make the wrappers
of the spring rolls

Tip
in the flour into a large bowl, add 1g salt, 5g matcha, then slowly pour 400ml
water into the flour and mix properly to make the batter. Let the mixture sit
for 5 minutes to swell up. Dip a piece of paper towel in cooking oil and use to
brush base of a non-stick crepe pan on the stove over a low heat. Use a brush
to cover the pan with a thin layer of batter and tilt pan so the batter is
cooked through until transparent. Use a metal spatula to flip then transfer to
a plate to leave it to cool. Repeat with the remaining batter.

4. Make the spring rolls

Lay
a wrapper on a plate. Place the filling near the center, leaving about 5cm
uncovered on each side. Fold uncovered sides inward, then tightly roll the
wrapper. Repeat with the remaining ingredients.

Put
a wok on the stove over a medium heat. Pour 500ml of cooking oil into the wok.
When the cooking oil simmers, slide each spring roll into the wok one at a time
until they are golden brown, then drain on paper towels.

5. Make the sauce

Put
1g matcha and 3ml water into a small bowl and stir constantly. Add 50g
mayonnaise and 5g sugar, continue to stir.

PRESENTATION

Arrange
the spring rolls on a serving platter, serve with matcha and mayonnaise sauce.

QUALITY CHECK

The
spring rolls should be golden-green, crispy and fragrant of matcha, the filling
should be low-fat and sweet with the natural taste of fruit.

TIPS

-
You should not bruise the diced fruit. If you make the dish with large amounts
of fruit, you should drain them in a culinary basket to keep its crunchiness.

-
You should make the wraps right after the filling is made to keep the cut fruit
out of their own juices.

-
The spring roll wrappers should not be too thin to avoid any sharp fillings to
tear the wrappers.

NUTRITIONAL
COMPONENTS OF THE INGREDIENTS

The
main ingredients of this dish are flour, crab meat, shrimp, and several kinds
of fruit (apple, pear, pineapple, strawberry, onion, and banana).